Artichoke Chicken Casserole

Casseroles, Chicken, Luncheon, Potluck, Poultry


8 boneless chicken breast halves no skin, cooked

8 ozs pasta cooked al dente

4 carrots julienned and steamed

2 (14-oz) cans artichoke hearts quartered

salt and pepper to taste

1/3 cup butter

1/4 cup flour

2 1/2 cups chicken broth

1/3 cup dry white wine

2 cups (8 oz) cheddar cheese, grated

2 cups (8 oz) Swiss cheese, grated

6 green onions, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/2 cup dry bread crumbs

1 tablespoon dried thyme

2 tablespoons freshly grated Parmesan cheese

2 tablespoons fresh parsley minced


Preheat oven to 350 degrees. Cut chicken into large chunks.
Place drained pasta in bottom of greased 9"x13" casserole dish.
Arrange chicken, carrots & artichoke quarters over top of pasta. Season with salt & pepper.

Melt butter in saucepan. Blend in flour and cook for 2 minutes, stirring constantly. Gradually add chicken broth and stir until thickened. Remove pan from heat.
Add wine, cheddar, Swiss, green onions and 1/4 c. Parmesan.
Pour over chicken and pasta.

Combine bread crumbs, thyme and 2 t. Parmesan.
Sprinkle over top of casserole and bake uncovered for 20-30 minutes or until bubbly and browning a bit. Remove from oven & sprinkle with parsley.